Italian Casserole

This Italian casserole layers cooked seven-bean-and-barley mix with sauteed zucchini, a from-scratch tomato sauce, and a generous blanket of grated cheese topped with wheat germ. It’s a vegetarian main that’s filling enough to make you forget there’s no meat in the pan.

The tomato sauce simmers for 30 minutes before assembly, which is long enough for the onion, garlic, basil, and oregano to meld into something that tastes like it took all afternoon. Eight chopped fresh tomatoes plus tomato sauce give you a chunky, rustic sauce that’s worlds apart from anything from a jar.

Wheat germ sprinkled over the cheese before baking is an old-school health food trick that actually works as a flavor and texture move. It toasts in the oven into a nutty, crunchy crust that adds contrast to the soft beans and melted cheese underneath. Think of it as a healthier alternative to breadcrumb topping.

Kitchen Tips

• Saute the zucchini slices until just translucent, not fully soft. They’ll cook more in the oven, and overcooked zucchini releases water that makes the casserole soggy.
• Drain the sauteed zucchini on paper towels before layering. This removes excess oil that would pool in the casserole.
• Mix one cup of sauce into the beans before spreading them in the pan. This ensures the bottom layer has flavor instead of being dry.

Variations

• Add a layer of fresh spinach between the beans and zucchini for extra greens.
• Use a blend of mozzarella and parmesan for the cheese layer for a more Italian flavor profile.
• Swap the seven-bean mix for cooked lentils if that’s what you have on hand.